Green Cabbage

There's Carolina Red Barbecue Sauce in this, a "must" with the pork.

Choose a medium-sized head of cabbage and remove the tough outer leaves. It is important to slice the cabbage very thinly. The dressing will break down the harsh texture and soften the slaw.

The broth that accumulates at the bottom of this casserole is delicious spooned over the vegetables. Robiola, a fresh, rindless cheese from Italy's Piedmont, has a tangy richness that makes the dish particularly distinctive.

This pretty slaw with a celery seed and cider vinegar dressing is perfect for a Fourth of July picnic. Can be prepared in 45 minutes or less.

This recipe was given to Willinger by the late Torquato Innocenti, the local farmer whom Willinger considered her muse. Whenever she bought vegetables from his stand, he would give her terrific ideas for how to use them. Willinger wanted to honor his recipe-sharing tradition by passing this delicious slaw along to our readers.

An easy soup from Caffe Trinity in San Francisco.

Accented with Asian seasonings, this cole-slaw makes a refreshing side dish.

There are many different versions of this traditional island dish, which is known as sopas mallorquínas. Spanish smoked paprika (pimentón) is distinctive and worth seeking out for its unique flavor.

I've always loved coleslaws, using them as side dishes for everything from oyster rolls to whole grilled fish. Far from the chopped green cabbage with flecks of carrot from our school cafeteria days, the slaw can be quite elegant.

Braising the cabbage in cider gives it a light but distinct apple flavor.

Try this with sausages or roast chicken.

Typical of hearty vegetable dishes of the Apulian region of Italy is this easy-to-make mixture of cabbage, onion and prosciutto.